Chicken Salad
This dish was served at Apples Restaurant in Eagan, Minnesota, in the 1990s.
Ingredients
- 1½ lb. boneless, skinless chicken breast
- 1 c. mayonnaise
- ¾ tsp. dijon mustard
- 2 Tbsp. brown sugar
- ⅛ tsp. salt
- Pinch of white pepper
- ½ c. pineapple tidbits, drained
- ½ c. sliced almonds, toasted
- ¼ c. green pepper, diced
- bread or lettuce for serving
Instructions
- Poach the chicken breast in a saucepan with enough water to cover. Set aside to cool; then dice.
- Combine the mayonnaise, mustard, brown sugar, salt, white pepper, pineapple and almonds, mixing well. Fold in the green pepper and diced chicken.
- Serve on bread or lettuce.